EPISODE SYNOPSES

EACH WEEK’S SYNOPSIS WILL BE AVAILABLE THE DAY AFTER THE EPISODE AIRS

Curry Amazing

Arriving in beautiful Mauritius Brent has his first taste of their curry. The Indian population has had a huge influence on the cuisine, but Mauritian curries are unique. Brent meets with Chef Vance to learn the distinctly Mauritian secrets to making curry as he’s never made it before. Inspired by his previous trip to South Africa and the distinct textures and tastes of the Mauritian curry he decides to try his own hand at a fusion bunny chow. Heading into the local markets he overcomes language barriers as he struggles to source the ingredients.  Finally, baguette in hand, he heads of to the famous colonial house, turned museum, Chateau De LaBourdonnais, where he cooks up at curry amazing feast under the tropical sun and mango trees.

Creatively Creole

Brent starts his day with some adrenaline pumping sea karting on the West Coast of the Island. He then heads to the home of Manuella to have an Otentik Creole experience with her and her family. A mix of African and European cuisines influenced by Asia, Creole cuisine is a delicious, colorful melting pot of flavours and Manuela teaches Brent just how to blend these notes to create a unique dish. Tasty creole food and too much rum, later Brent is having a ball. The next morning Brent hits the markets to get his ingredients for his creole inspired dish. Heading back to the Ravenala hotel he has a refresher before cooking up his own creole creation on the Riviera Riverside.

Mauritian Miracle Temple

Mauritius is a multi-ethnic, multilingual and multicultural society. After chatting to his guide, Denis, about his Indian heritage Brent is curious to get to know more about the unique Hindu culture of Mauritius. Travelling deep into the heart of the island he heads to Ganga Talao, a sacred crater lake situated in a secluded mountain area where a temple dedicated to Lord Shiva brings in hundreds of pilgrims every day. There he meets with Priest Dayal who takes him on a tour of Hindu culture and beliefs, opening Brent’s eyes to a fascinating part of this multifaceted island. Being ever the adrenalin junky, Brent isn’t willing to let the rain put a dampener on his planned quad biking safari. Speeding through the pouring rain, Brent heads to the top of a mountain in the Domaine De L’Etoile Réserve, in hopes of catching a glimpse of the fabled view. He then returns to his apartment and is warmed up by some tasty fusion Indian cooking using the Mauritian staple, Okra.

4. French Fusion

The French are famous for their haute cuisine with its extravagant presentations and complex techniques. After swimming with wild dolphins Brent meets with Michael Scioli, head chef at the prestigious hotel, Le Constance Prince Maurice on the east coast of the Island. Chef Michael shows him how to prepare a specialized French seafood dish using ingredients straight from the hotel’s garden. Seeing as you can never have too much adventure, Brent then tries out fly and dive boarding (mainly dive) which is essentially a water powered jet pack. After an afternoon of fun, he limps into the hotel veggie garden to pick some ingredients for his own feast of French fusion prawns and coconut heart salad as the sun sets on anther beautiful day in paradise.

Big Taste in Little China

Brent starts his day with an undersea walk before heading to Port Louis to meet Lloyd in Chinatown. A massive archway welcomes him onto the busy Chinatown streets and Brent and Lloyd whet their appetites with some Chinese street food. The Chinese influence on Mauritian food has been huge and there have been more than a few fusion dishes to come out of their Chinatown. Brent and Lloyd head to a local Chinese restaurant to try a popular dish that is unique to Mauritius, a Bol Renverse, an “upside-down bowl”. After a delicious lunch Lloyd has a treat planned for Brent. He takes him to the Kwan Tee Pagoda, the oldest Pagoda in Mauritius and believed to be the oldest in the Southern Hemisphere. After a magical day Brent head’s back to his hotel inspired and ready to cook up a storm. The next day Brent goes in search of ingredients in a local Chinese supermarket and then heads to a peaceful garden to cook his mustard pork with a twist.

Sweet & Delicious just like Mauritius

Sugar is commonly known on the island as the Mauritian Miracle, having once been the backbone of Mauritius’s economy. Brent visits L’Adventure du Sucre museum and gets a fascinating look at how the Mauritian history is tightly intertwined with sugar. He then heads in to the fields to for some fun cutting cane before meeting up with Chef Oliver and who shows Brent just how much Mauritians love sugar and spice. Brent then heads out to the stunning and exclusive island, Ile Des Deux Cocos, for some snorkeling in a marine sanctuary and then cooks up his own Mauritian tropical desert on a remote coral beach.

Another Shellfish Dish

Arriving at the stunning resort of LUX* Belle Mare, Brent is amazed by their stylish, contemporary spin on luxury hospitality. Surrounded by tropical gardens and pristine white beaches, this is what everyone imagines Mauritius to be and more. He meets up with Chef Nicolas where they cook up a seafood specialty which they then enjoy under the sun on the beach. With a reef nearby, Brent rents a glass bottomed kayak and paddles out to check out the sea life. Then hopping on a bicycle, he rides to a nearby market to get the ingredients he needs for his take on a Chef Nicolas’s dish, Mauritian lobster rolls, which he prepares under shady palms.

Rum Over Here

Mauritius is covered in sugar cane plantations and Mauritian rum is growing fast on the international market. Brent heads to St Aubin, an estate with one of the oldest sugar cane fields and a factory that produces both artisanal and traditional rums. There he not only tastes the rum but learns all about making it too. It’s a good thing he has nothing else planned that day. The next morning Brent visits a nearby market to buy his ingredients and then gets his adrenaline pumping with a wild tubing experience where he learns just how solid water is, again and again, and again. He then heads off on a sunset catamaran cruise where he cooks up a delicious caramel, rum, jerked chicken dish, finishing off the day with a rum cocktail. Is it the waves making him unsteady on his feet or all the rum?

A Tropical Romance

Brent looks back on his time in Mauritius. Everything he’s learnt, the laughs, the people, the food. Co-existence amongst the Indian, African, European and Chinese locals has led to a sharing of cultures and values, giving the Mauritians a great sense of national pride and Brent can feel it. An island commonly associated with coconuts and cocktails is proven to be so much deeper and after being welcomed into homes, sacred places of worship and given family cooking secrets, Brent is left feeling like he is part of the Mauritian family.

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